kinda creamy pasta bake

We’re winter eating. Yup. Here at the Cat Farm, we’re still winter eating. Because there has been no sun. Actually, that’s a lie, because yesterday, for the first time in a month, we had a few hours of sun. I didn’t see it because I was locked in the studio, but I’m told it was totally awesome. We woke up to rain again today – but that’s to be expected these days. So, we’ve been eating the same comfort food that we eat in the long months of winter. The food that is meant to help you push through. The kind of food that’s supposed to help you survive.

This here pasta bake will totally make your day. Meaty sauce? Check. Tangy sour cream mixture? Check. Egg noodles? Check. Oh, and there are some green onions in there – I love green onions. It’s pretty basic – most pasta bakes are – but the delightful addition of sour cream and cottage cheese give the mundane a real kick in the popo.

You can use any sort of tomato sauce you might like. Because May is a super redonkulous month for me at work, I used a canned sauce (don’t judge me), but you could use homemade as well. I suppose you could leave the meat out – throw in some zucchini or something. I think the sour cream and cottage cheese would still carry you to victory.

Brown ground beef in a large skillet. Drain the fat, then add the tomato sauce. Season with 1/2 teaspoon salt and lots of black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper (if you like that sorta thing). Stir in the green onions. Add the sour cream mixture to the noodles and stir.

Preheat oven to 350°F.

To assemble, spread half of the noodle mixture in a baking dish. Top with half the meat mixture, and sprinkle on half the grated cheddar. Repeat with a second layer of noodles, meat, then a final topping of cheese. Bake for 20 minutes, or until all cheese is melted.

I love cottage cheese! But, we can’t get it here, boooo; So, when I made this for dinner tonight I used ricotta and creme fraiche and cream and Gruyére because there’s no cheddar either. Anyway, it was declared a success – “a bit like a cut up lasagne” ( that is good by the way). I think I should qualify as your official taste tester now, I have made several of your recipes. Will you be publishing them in a nice book with your lovely photos or do I have to print them all out and put them in a ring binder in weekly instalments?

I’m loving your adaptation of the recipe – and cut up lasagne is a very good description! That’s probably why we loved it so much… I appreciate your efforts as my official taster. For now, you’ll have to use a binder to store my recipes. You could decorate it with one of those photos of a kitten hanging off a branch with a slogan that reads: “hang in there.” Just a suggestion…

Connieon March 10, 2013 at 11:52 am

LOVE THIS! Followed the recipe to a T, and it was so delicious. Concerned that the recipe sounded kind of bland, but it was like little scrumptious surprises in my mouth with each bite. Hubby loved it too. Plan to make for guests with a good bread and lite salad. Yummm.

First off, I hope some Saskatchewan sun finds you soon. Granted I had snow in my yard until May 1, but after that it’s been endless sunny days. Your pasta looks super comforting – just the stuff I’ll want to tuck into come October when i have to bust out the slippers again.

This looks SO GOOD!!! I usually make my pasta bakes with ricotta, but I really like the idea of some tangy sour cream, and the cottage cheese will make me feel like I’m being all healthful-like!

Aren’t scallions the best? Did you know you can keep them fresh (and even regrow their greens) if you stick them in a glass with a little water at the bottom? Amazing, right! SCALLIONS FOR EVERYONE ALL THE TIME YAAAYYY!

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